<![CDATA[Sure cure in brats by mistake]]>Quick question, while making both smoked hot links and Jerry’s brats I mistakenly added sure cure to both. I know I don’t need in brats but is there any down side if the brats has sure cure in them?
Please reply thanks

]]>https://waltonsdev.nodebb.com/topic/4517/sure-cure-in-brats-by-mistakeRSS for NodeFri, 11 Sep 2026 02:10:16 GMTThu, 04 Nov 2021 19:06:50 GMT60<![CDATA[Reply to Sure cure in brats by mistake on Fri, 05 Nov 2021 11:47:21 GMT]]>bocephus thanks for the reply

]]>https://waltonsdev.nodebb.com/post/55104https://waltonsdev.nodebb.com/post/55104Fri, 05 Nov 2021 11:47:21 GMT<![CDATA[Reply to Sure cure in brats by mistake on Fri, 05 Nov 2021 11:46:16 GMT]]>twilliams thank you for the great info

]]>https://waltonsdev.nodebb.com/post/55103https://waltonsdev.nodebb.com/post/55103Fri, 05 Nov 2021 11:46:16 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 22:01:03 GMT]]>Jesser Shouldn’t be a problem, possibly saltier.

]]>https://waltonsdev.nodebb.com/post/55067https://waltonsdev.nodebb.com/post/55067Thu, 04 Nov 2021 22:01:03 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 21:55:42 GMT]]>Jesser 20211104_163630.jpg
Since you are considering them fresh brats its ok they will be fast cooked, if you were gonna smoke them then you would have to let them sit in the fridge overnight or 12 hours for the cure to work. without the use of some sort of excellerator. Like above mentioned they will have a brownish color not the nice typical color of a fresh brat. They may also have a bit more salt flavor but i dont think it will be over powering.

]]>https://waltonsdev.nodebb.com/post/55065https://waltonsdev.nodebb.com/post/55065Thu, 04 Nov 2021 21:55:42 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 21:10:42 GMT]]>Dr_Pain thanks for the reply

]]>https://waltonsdev.nodebb.com/post/55060https://waltonsdev.nodebb.com/post/55060Thu, 04 Nov 2021 21:10:42 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 20:37:40 GMT]]>Definitely not an issue but you do need to let the cure work overnight. The meat will transform a bit due to the curing but will be edible and safe. The only issue may be in the amount of salt since the cure is salt.

]]>https://waltonsdev.nodebb.com/post/55048https://waltonsdev.nodebb.com/post/55048Thu, 04 Nov 2021 20:37:40 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 19:14:37 GMT]]>Thanks the proper amount used 1 teaspoon for 5 lbs of meat.

]]>https://waltonsdev.nodebb.com/post/55006https://waltonsdev.nodebb.com/post/55006Thu, 04 Nov 2021 19:14:37 GMT<![CDATA[Reply to Sure cure in brats by mistake on Thu, 04 Nov 2021 19:10:37 GMT]]>Should not be an issue if the proper amount of pink salt was used for the weight of meat.

]]>https://waltonsdev.nodebb.com/post/55004https://waltonsdev.nodebb.com/post/55004Thu, 04 Nov 2021 19:10:37 GMT